Method:

Soak urad dal in water for 5-6 hours. Drain the dal and grind it into a paste in a food processor or blender. Add salt to taste.

Allow this mixture to sit for another 5 - 6 hours.

Heat the oil over medium heat. Using damp hands roll the urad dal mixture into small balls, about the size of a golf ball. Flatten slightly against your palm. Deep fry in the oil until they are golden brown and crisp. Set fried balls aside to drain on paper towel.

Remove about half of the yogurt mixture to another dish and add all of the fried balls into it.

Stir to make sure all the wada (the balls) are coated. Set aside so that the balls will soak up the yogurt.

Serve in small bowls. For each serving, put in 2 pcs of soaked wada and spoon a little of the reserved yogurt on top. Sprinkle each with a pinch of red chili powder, roasted cumin, and a little chopped cilantro

Method:

When melted, add the vermicelli to it and fry, stirring, until it turns golden brown.

As soon as the milk comes to a boil, add the fried vermicelli into it and simmer for 2-3 minutes.

Add ground cardamom into kheer, mix it well and serve hot.

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